Microbiological and sensory characterization of kombucha SCOBY for culinary applications

被引：24

作者：

Toran-Pereg, Paula ^{[1
]}

del Noval, Blanca ^{[1
]}

Valenzuela, Susana ^{[2
,3
]}

Martinez, Josefina ^{[2
,3
]}

Prado, Diego ^{[1
]}

Perise, Ramon ^{[4
]}

Carlos Arboleya, Juan ^{[1
,5
]}

机构：

[1] BCC Innovat, Ctr Tecnol Gastronornia, Basque Culinary Ctr, Donostia San Sebastian, Spain

[2] Univ Barcelona, Dept Genet Microbiol & Stat, Fac Biol, Av Diagonal 643, Barcelona 08028, Spain

[3] Univ Barcelona, Inst Nanosci & Nanotechnol IN2UB, Av Diagonal 645, Barcelona 08028, Spain

[4] Otzalueta Baserria, Mugaritz Restaurant Aldura Aldea 20 Zk, Errenteria 20100, Spain

[5] Fac Ciencias Gastronom, Basque Culinary Ctr, Mondragon Unibersitatea, Donostia San Sebastian, Spain

来源：

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE | 2021年 / 23卷

关键词：

Kombucha; SCOBY; Microorganism; Culinary elaborations; Yeast; Bacteria; TEA; FERMENTATION;

D O I：

10.1016/j.ijgfs.2021.100314

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Kombucha is a black tea fermented drink. It has been consumed for thousands of years in China, Russia and other Eastern countries. The fermentation process starts by adding part of some previous fermented tea and the inoculation of a starter in hydrogel form known as SCOBY, an acronym for Symbiotic Colony of Bacteria and Yeast. This work shows that the SCOBY could be edible and used for gastronomic value elaboration. During the process, it acquires different organoleptic characteristics that requires distinct culinary techniques to be processed. The results show that applying the right culinary technique to the SCOBY, improves consumer acceptance. The adoption of the SCOBY as a new ingredient could help to reduce the food waste that is generated during kombucha making and bring new textures and possibilities for creativity and innovation in the kitchen.

引用

页数：8

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